Two kinds of stuffed eggs

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Boil eggs in boiling water for 8-10 minutes until hard. Cut the bacon into strips and leave them crisp in a pan without fat. Wash herbs, shake dry. Chop wild garlic finely, except for 2 leaves. Drain eggs, rinse with cold water and peel. Halve 10 eggs, remove yolks and pass through a sieve.

2. 2

   Halve the mixture. Mix 1 half with crème fraîche and chopped wild garlic. Season to taste with salt and pepper. Cream 2nd half with butter, salt, pepper and fig mustard. Fill the egg cream into the egg halves. Cut the remaining wild garlic into strips. Clean and wash the tomatoes and peel the skin of 2 tomatoes thinly with a sharp knife. Roll up the skins to a tomato rose. Cut the rest of the skin into strips. Garnish with wild garlic cream, bacon, wild garlic, tomato strips and crackers. Pluck dill flags from the stalks.

3. 3

   Cut the remaining wild garlic into strips. Clean and wash the tomatoes and peel the skin of 2 tomatoes thinly with a sharp knife. Roll up the skins to a tomato rose. Cut the rest of the skin into strips. Garnish with wild garlic cream, bacon, wild garlic, tomato strips and crackers. Pluck dill flags from the stalks. Garnish fig mustard cream with caviar, dill flags and paprika powder. Place parsley and baguette slices alternately on egg plates. Place wild garlic cream eggs on parsley and fig mustard cream eggs on baguette and pin each with a wooden skewer. Cut the remaining tomato and eggs into slices and layer them alternately to form turrets. Garnish each turret with a tomato rose and a parsley leaf

4. 4

   Garnish fig mustard cream with caviar, dill flags and paprika powder. Place parsley and baguette slices alternately on egg plates. Place wild garlic cream eggs on parsley and fig mustard cream eggs on baguette and pin each with a wooden skewer. Cut the remaining tomato and eggs into slices and layer them alternately to form turrets. Garnish each turret with a tomato rose and a parsley leaf

Nutrition Facts

KCAL
120 kcal

CARBS
4 g

FATS
9 g

PROTEINS
6 g